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Gaad te nadur (fish with lotus stem)

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River or lake fish cooked with lotus stem in a red gravy of Kashmiri chillies and fennel, a winter favourite.

Region: Kashmir valleyOccasion: Winter meals; Gaad Batta in Kashmiri Pandit homesTime: 50 minServes: 4Non-vegetarian

Ingredients

  • 500 g freshwater fish in thick slices
  • 250 g lotus stem, sliced
  • 4 tbsp mustard oil
  • A pinch of hing
  • 4 cloves
  • 2 tbsp Kashmiri red chilli powder
  • 1½ tsp fennel powder
  • 1 tsp dry ginger powder
  • ½ tsp turmeric
  • Salt to taste

Method

  1. Rub the fish with salt and turmeric and set aside for 10 minutes. Boil the lotus stem slices until half-cooked.
  2. Heat the mustard oil until it smokes, then lightly fry the fish pieces and lift them out.
  3. Fry the lotus stem in the same oil for a few minutes.
  4. Add hing and cloves, then the chilli powder mixed with water, and stir for a minute.
  5. Add 2 cups of water, fennel, dry ginger and salt. Bring to a boil.
  6. Slide in the fish and simmer for 15 minutes without stirring, shaking the pan gently. Serve with rice.

History

Fish from the Jhelum, Dal and Wular lakes has long been part of Kashmiri cooking, and pairing it with lotus stem, also from the lakes, is a classic combination.

Significance

Fish is especially eaten in the cold months. On Gaad Batta, a winter observance of Kashmiri Pandits, fish and rice are offered to the household deity before the family eats.

Sources